This retro '70s meal of easy chicken and rice casserole with Minute Rice is a quick, creamy, and cheesy family dinner ready in under an hour with minimal prep.
For busy parents, nothing beats a full chicken meal that you can make in less than an hour, and this instant rice chicken and rice casserole is exactly that. Imagine chicken and rice cooked together in one dish, with the rice soaking up all those savory juices from the chicken while everything bakes. It's one of those meals that feels like comfort food but doesn't require me to stand over the stove for hours.
I came across it in an old cookbook from the 1970s that I found in the thrift store. I've been gravitating more and more towards this kind of easy weeknight fare, and it's become a lifesaver. It was originally made with canned soup and long-grain rice, but I needed to save time, and the Minute Rice came in perfect.
It's perfect for busy weeknights because of how the Minute Rice cuts the cooking time way down compared to regular rice. I can throw everything together in one baking dish, pop it in the oven, and have a complete meal ready in under an hour. The chicken stays tender and juicy on top of the rice, while the cheddar melts throughout and creates this creamy base that my kids go crazy for.
I don't even have to chop the vegetables anymore because of the frozen mixed vegetables, and they cook right along with everything else. The best way to eat this is to make sure each spoonful has chicken, rice, veggies, and that golden, bubbly cheese layer. It's fast, homemade, and filling.
This recipe is reliable and saves me on hectic weeknights. The milk mixed with the chicken broth creates this creamy consistency that makes the rice taste richer than it actually is, and that extra cheese sprinkled on top right before it finishes baking makes it look well put-together and even more appetizing. My kids request this constantly because it's one of those meals they know will always taste good and be ready when they're hungry.
Ingredients
Boneless, skinless chicken breasts make this casserole so easy because there's no prep work and they stay tender when baked right on top of the rice. I love how they cook perfectly with everything else without needing to be seared first.
Minute Rice makes this a true weeknight dinner because it cooks fast and soaks up all the chicken broth and milk without getting mushy. The milk adds this creamy richness that makes the whole casserole more satisfying, while the broth brings savory flavor throughout.
Cheddar cheese gets mixed right into the rice mixture and melts into everything, plus I sprinkle extra on top for that golden, bubbly layer that makes it look so good. Frozen mixed vegetables turn this into a complete meal without any chopping.
See the recipe card for exact quantities.
Step-by-step Instructions
This chicken and rice casserole recipe gives you a simple, comforting meal that comes together with minimal prep. Using Minute Rice cuts down on cooking time, while the combination of chicken, vegetables, and creamy cheese makes it hearty enough for a family dinner.
Preheat the Oven
Set your oven to 375°F (190°C). While it heats, lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil to prevent sticking.
Mix the Base
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In a large mixing bowl, combine the Minute Rice, chicken broth, milk, diced onion (or onion powder), garlic powder, salt, pepper, paprika, 1 cup of shredded cheddar cheese, and the frozen mixed vegetables. Stir well until everything is evenly coated and the cheese is distributed throughout the mixture.
Assemble the Casserole
Pour the rice and vegetable mixture into the prepared baking dish, spreading it evenly. Lay the chicken breasts directly on top of the rice mixture. Season the chicken lightly with a little extra salt, pepper, and paprika for added flavor.
Bake
Cover the baking dish tightly with aluminum foil to lock in moisture. Place it in the oven and bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
Finish with Cheese
Remove the foil carefully. If you like, sprinkle additional shredded cheddar cheese over the chicken and rice. Return the dish to the oven, uncovered, and bake for another 5–10 minutes, until the cheese is melted and bubbly.
Serve
Use a large serving spoon to scoop out portions, making sure each serving includes a piece of chicken along with the creamy rice and vegetables. Serve hot.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you can use the microwave for quick single portions or place the casserole in the oven at 350°F until heated through. If the rice seems a little dry after chilling, stir in a splash of chicken broth or milk before reheating to bring back some creaminess.
Top Tips for Chicken and Rice Casserole
Season the chicken with extra spices: Add Italian seasoning, Cajun seasoning, or even a pinch of chili powder before baking for more flavor.
Add sour cream or Greek yogurt: Mixing in ½ cup of sour cream or plain Greek yogurt makes the rice base creamier and richer.
Don’t skip the foil cover: Keeping the dish covered during baking traps steam, which helps the rice cook evenly and keeps the chicken moist.
Recipe
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Chicken and Rice Casserole with Minute Rice
Equipment
Ingredients
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 cup Minute Rice
- 1 cup low-sodium chicken broth
- ½ cup milk
- ½ cup shredded cheddar cheese plus extra for topping
- ½ small onion diced (or ½ teaspoon onion powder)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika optional
- 1 6-ounce bag frozen mixed vegetables (peas, carrots, corn, green beans)
Instructions
- Preheat oven: Heat oven to 375°F. Lightly grease a 9×13‑inch baking dish.
- Mix base: In a large bowl, stir together Minute Rice, chicken broth, milk, onion, garlic powder, salt, pepper, paprika, 1 cup cheddar, and frozen vegetables.
- Assemble: Pour rice mixture into the baking dish. Lay chicken breasts on top. Sprinkle lightly with salt, pepper, and paprika.
- Bake: Cover tightly with foil and bake 40–45 minutes, until chicken is cooked through (165°F internal temp).
- Finish: Remove foil, sprinkle with extra cheese if desired, and bake uncovered 5–10 minutes until melted and bubbly.
- Serve: Scoop out chicken with creamy rice and veggies in each portion.
